Smoked Salmon Mini Muffins - cooking recipe

Ingredients

1 cup flour (whole wheat for me)
1/2 cup polenta (or cornmeal)
1 teaspoon baking powder
1/4 - 1/2 teaspoon salt (depending on the saltiness of your salmon)
1/4 teaspoon sugar
2 teaspoons dill weed (optional, but I like it)
2 tablespoons capers, drained and chopped
2 tablespoons parsley, chopped
1 cup milk
2 tablespoons olive oil
1 egg, beaten
1/2 cup smoked salmon, finely chopped

Preparation

Preheat oven to 350 degrees.
Mix flour, polenta, salt, sugar, and baking powder. Add dillweed if using.
Mix capers, parsley, skimmed milk, olive oil, and egg.
Gently combine mixtures. Don't overmix.
Fold in smoked salmon. GENTLY.
Spoon mixture into the mini muffin pans, and bake for 20 minutes or until golden brown and well risen. Allow to cool.
Serve with sour cream.
You can make cute appetizers by dolloping a little sour cream on top of each muffin and garnishing with bits of additional smoked salmon and/or fresh parsley sprigs.